Sunshine and rose ice cream

When I saw this recipe for rose ice cream, I was seduced. It looks so pretty and uses one of my favourite ingredients, rose.

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Rhubarb, rhubarb: rhubarb and raspberry tart

Rhubarb and raspberries, the star ingredients of this gorgeous tart. Perfect for lazy lunches with family and friends, this summer.

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Pink of the week: mother’s ruin on toast anybody?

Mother’s ruin on toast anybody..? Today is World Gin Day and to celebrate you can now have gin for breakfast, lunch and tea!

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Get with the beet: beetroot ravioli with goat cheese

Seduced by the wonderful colour of this beetroot ravioli, I’ve worshipped this recipe from afar, but the thought of making my own pasta – eek!

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Get with the beet: a healthy start to 2018

Eaten by astronauts and athletes alike, beetroot is bursting at the seams with health-giving vitamins and minerals, and when used in cooking and baking, it has a wonderful way of turning food pink!

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No passport required: award-winning English rosé

There’s nothing quite like sitting in the garden with a chilled glass of the pink stuff, so to celebrate rosé season and with it, English Wine Week, I took a trip to a local vineyard in Somerset. Now on its 5th vintage, I talked to Dunleavy’s founder Ingrid Bates, about her award-winning English rosé.

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